Description
A vegan version of traditional Jamaican oxtail, using mushrooms and root vegetables for a rich, savory stew.
Ingredients
Scale
- 1 lb king oyster mushroom stems, sliced thickly
- 1 lb mixed root vegetables (carrots, potatoes, yams), chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, whole (do not cut)
- 1/4 cup soy sauce or tamari
- 2 tablespoons browning sauce (vegan)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon allspice berries
- 1/2 teaspoon ground pimento (allspice)
- 1/4 cup tomato paste
- 4 cups vegetable broth
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- Season the sliced mushrooms with soy sauce, browning sauce, thyme, allspice, and pimento. Let marinate for 15 minutes.
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the seasoned mushrooms on all sides. Remove mushrooms and set aside.
- Add onion and garlic to the pot. Sauté until softened, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Return the mushrooms to the pot. Add the chopped root vegetables, whole scotch bonnet pepper, and vegetable broth.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the vegetables are tender and the sauce has thickened.
- Remove the whole scotch bonnet pepper before serving. Adjust salt and pepper as needed.
Notes
- For a deeper color, use a dark vegan browning sauce.
- If you prefer a thicker gravy, remove the lid for the last 30 minutes of cooking.
- Do not break the scotch bonnet pepper unless you want significant heat.
- Prep Time: 20 min
- Cook Time: 2 hr
- Category: Main Course
- Method: Stewing
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 850
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 15
- Cholesterol: 0
Keywords: plant based, vegan oxtail, jamaican stew, mushroom recipe, vegan comfort food